Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Engenharia de Alimentos / Universidade Federal de Uberlândia

Laura Luiza Ferreira Cavalcanti

Is this your profile? Do login to access your certificates

MATHEMATICAL MODELLING OF TURKEY NECK MEAT DEHYDRATED BY DRY SALTING
Process Engeineering and Emerging Technologies (ET)

Janaína C. M. Mota ¹ ; Laura Luiza Ferreira Cavalcanti ¹ ; Lenilton Santos Soares ² ; Marieli de Lima ¹

¹ Engenharia de Alimentos / Universidade Federal de Uberlândia ;

² Universidade Federal de Santa Catarina

Turkey neck meat

Dry salting

mathematical modelling

-
66955
INFLUENCE OF DRY SALTING PROCESS ON PHYSICOCHEMICAL CHARACTERISTICS OF DEHYDRATED TURKEY NECK MEAT
Chemical and physicochemical characterization of food (FQ)

Janaína C. M. Mota ¹ ; Laura Luiza Ferreira Cavalcanti ¹ ; Lenilton Santos Soares ² ; Marieli de Lima ¹

¹ Engenharia de Alimentos / Universidade Federal de Uberlândia ;

² Universidade Federal de Santa Catarina

Turkey neck meat

Dry salting

Dehydrated meat

-
71070

Co-authors (3)